INGREDIENTS
1 1⁄2 cups flour
1⁄2 cup sugar
1⁄2 cup unsweetened cocoa
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup Karo syrup (light or dark)
3 egg whites (or 1/4 cup plus 2 tbsp egg beaters)
1 1⁄2 cups flour
1⁄2 cup sugar
1⁄2 cup unsweetened cocoa
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup Karo syrup (light or dark)
3 egg whites (or 1/4 cup plus 2 tbsp egg beaters)
Spray cookie sheets with cooking spray.
In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa).
Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky).
Drop by rounded teaspoon onto prepared cookie sheets.
Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed).
Do not overbake.
Cool on wire rack.
In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa).
Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky).
Drop by rounded teaspoon onto prepared cookie sheets.
Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed).
Do not overbake.
Cool on wire rack.
Serving Size: 1 (19 g)
Servings Per Recipe: 30
AMOUNT PER SERVING
Calories 55.1
Calories from Fat 2
Total Fat 0.3 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 65.8 mg
Total Carbohydrate 12.9 g
Dietary Fiber 0.6 g
Sugars 4.8 g
Protein 1.3 g
Servings Per Recipe: 30
AMOUNT PER SERVING
Calories 55.1
Calories from Fat 2
Total Fat 0.3 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 65.8 mg
Total Carbohydrate 12.9 g
Dietary Fiber 0.6 g
Sugars 4.8 g
Protein 1.3 g
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